高纤维低糖蛋糕的研制及其营养评价.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.10 高纤维低糖蛋糕的研制及其营养评价 杨敏，秦肖宜 （仲恺农业工程学院轻工与食品学院，广东广州 510225） 摘要：针对传统蛋糕高糖、高能量的缺点，以大豆豆渣粉和甜菊糖代替部分低筋面粉和蔗糖进行蛋糕加工，制作成高纤维低糖 蛋糕，并对其营养进行分析及感官评价。结果表明：与普通蛋糕相比，添加大豆豆渣粉和甜菊糖的高纤维低糖蛋糕的蛋白质和粗纤维 含量随大豆豆渣添加量的增加而提高，总糖含量随甜菊糖添加量的增加而降低，当大豆豆渣添加量为10%，甜菊糖添加量为 0.10%时， 高纤维低糖蛋糕的风味口感最好，营养较丰富。 关键词：高纤维；低糖蛋糕；营养评价；感官评价 文章篇号：1673-9078(2010)10-1124-1126 Preparation of the Cake with High Fiber and Low Sugar and its Nutritional Estimation YANG Min, QIN Xiao-yi (College of Light Industry and Food Technology, Zhongkai University of Agricultural and Engineering, Guangzhou 510225, China) Abstract: Owing to the disadvantages of traditional cake with high sugar and calorie, an investigation on preparation of a high-fiber and low-sugar cake was studied using soybean residue powders and stevioside instead of low gluten flour and sucrose, respectively. Meanwhile, the nutritional component and sensory evaluation of the high-fiber and low-sugar cake were analyzed. The results indicated that the protein and crude fiber contents increased with the increasing of soybean residue powder content, and the total sugar content reduced with the increase of stevioside content. The cake containing 10% soybean residue powders and 0.10% stevioside showed the best sensory quality and nutrient value. Key words: high fiber and low sugar cake; nutritional evaluation; sensory evaluation 蛋糕是一种大众化的方便食品，以其良好的口感 发展和人们生活水平的日益提高，食品的消费观念也 和风味赢得市场。但传统蛋糕是一种高糖、高能量的 在不断地发生变化，高纤维低糖蛋糕的研制正好符合 食品，食用过量会使人肥胖，诱发心血管系统等疾病， 人们的这种需求。本研究在当前国内乳化蛋糕生产工 对人体健康造成威胁。膳食纤维主要是指那些不能被 艺的基础上，以大豆豆渣粉和甜菊糖代替部分低筋面 人体消化酶所消化的大分子糖类的总称，主要包括纤